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Dan can Cook: Menazala with smoked paprika

Saturday, July 25, 2009

This is why my poor dog is always hungry. These days, I have been cooking a lot more at home. It is comforting and it really helps to bring the household together. My roommate, Lauren, is a vegetarian so my dishes have been geared towards that. Now cooking everyday means that I should set up my kitchen in a way that is fast and efficient. One weapon in my arsenal is my pressure cooker. I use it almost everyday and I find that it can cook food quickly and easily. I mean you can make rice in 5 minutes if you use the pressure cooker instead of the traditional rice cooker. Plus the rice has a distinct pop- it's not mushy like when you make it the other way.

Menazala is a stewed eggplant dish. I like to flavor it with smoked paprika. I got this amazing stuff from Zen Kimchi. So here's the recipe.

Prep1) remove the skin of the eggplant with a vegetable peeler2) Dice the onion and the tomato 3) cut the eggplant in quarters lengthwise and then cut in half

Cook1) sauteed the onion2) throw the eggplant, the tomato, the water, and the smoked paprika into the pressure cooker.3) Lock the top and then bring it to a boil. You know when the pressure cooker is at a boil because it'll start to make a popping sound. When it has a regular rhythm like the alphabet's sound, reduce the heat to a simmer. Cook for 10 minutes and then release the steam in the pot and eat. It's really good with pita or with cucumber.

Dan

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About me

Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He is the president of Delectable Travels and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.